Triple Chocolate Ice Cream Cake
A rich, layered chocolate ice cream cake combining brownie, ganache, and ice cream for the ultimate indulgent dessert.
Ingredients
For the Brownie Base:
- Unsalted butter: ½ cup melted
- Granulated sugar: 1 cup
- Cocoa powder: ⅓ cup
- All-purpose flour: ½ cup
- Eggs: 2
For the Ice Cream Layers:
- Chocolate ice cream: 2 cups softened
- Dark chocolate ice cream: 2 cups softened
For the Ganache Topping:
- Heavy cream: 1 cup
- Dark chocolate chips: 1 cup
Instructions
Prepare the Brownie Base:
- Preheat oven to 350°F (175°C). Grease and line the springform pan with parchment paper.
- Mix butter, sugar, cocoa powder, flour, and eggs until smooth.
- Pour into the pan and bake for 25-30 minutes. Let cool completely.
Build the Cake:
- Spread softened chocolate ice cream over the brownie layer. Freeze for 30 minutes.
- Add the dark chocolate ice cream layer. Freeze for 3 hours or until firm.
Add the Ganache Topping:
- Heat heavy cream in a saucepan until steaming. Remove from heat and stir in chocolate chips until smooth.
- Pour ganache over the frozen cake and spread evenly. Freeze for another hour.
Notes
Nutritional Information (Per Serving)
- Calories: 550
- Total Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 6g
Vitamins and Minerals
- Calcium: 10%
- Iron: 8%
- Vitamin D: 6%
- Magnesium: 7%
- Potassium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a sprinkle of sea salt over the ganache for a sweet-salty twist.
- Use premium chocolate ice cream for the richest flavor.
- Let the cake sit at room temperature for 10 minutes before slicing.